Do you have a good slow cooker chili and or soup recipe?

I live in central california and today is the first day of rain.


I think its a good idea to start using the crock pot for this rainy day weather


Do you have a good slow cooker recipe for soups and or chili's?


Thank You in advance :)Do you have a good slow cooker chili and or soup recipe?
Crock Pot Chili


Ingredients:


1 lb. ground beef or bulk pork sausage


2 cloves garlic, minced


3 to 4 tsp. chili powder


1/2 tsp. ground cumin


1 can red kidney beans, drained (151/2 oz.)


1 c. chopped celery


1/2 c. chopped green pepper


1 can tomatoes, cut up (16 oz.)


1 can tomatoes with green chili peppers (10 oz.)


1 c. vegetable juice cocktail or tomato juice


1 can tomato paste (6 oz.)


1/4 tsp. salt


shredded Cheddar cheese


dairy sour cream


Preparation:


In a skillet cook beef or sausage and garlic till brown. Drain off fat. Stir in chili powder and cumin; cook 2 minutes more.


Meanwhile, in a 3 1/2-, 4-, 5-, or 6-quart crockery cooker combine beans, celery, onion, and green pepper. Add undrained tomatoes, undrained tomatoes with green chili peppers, vegetable juice cocktail or tomato juice, tomato paste, and salt. Stir in browned meat mixture. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.


Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili. Makes 4 to 6 servings.





Crock Pot Santa Fe Chicken


Ingredients:


1 15 ounce can black beans, rinsed and drained


2 15 ounce cans whole kernel corn, drained


1 cup bottled thick and chunky salsa


5 or 6 skinless, boneless chicken breast halves


1 cup shredded Cheddar cheese


Preparation:


In a slow cooker, mix together the beans, corn and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on high setting for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Sprinkle cheese on top, cover, and cook until the cheese melts, about 5 minutes.





Corn %26amp; Black Bean Chowder


Ingredients:


4 slices bacon


2 (10 ounce) packages frozen corn


1 (16 ounce) can cream style corn


1 (15 ounce) can black beans, drained


1 large red bell pepper, diced


1 small onion, diced


1 tablespoon white granulated sugar


1 teaspoon garlic powder


2 teaspoons Worcestershire sauce


1 cup chicken broth or stock


2 cups water


1 cup milk or heavy cream


1/2 cup (1 stick) butter or margarine


Preparation:


In skillet, fry bacon until crisp. Remove from skillet and break into bits. Add red bell pepper and onion to bacon drippings, sauté for 8 minutes.


Combine everything in slow cooker except milk and butter. Cover and cook on low for 6 hours.


After 6 hours, pour 1/2 of the mixture into blender and puree until smooth. Return to slow cooker and add milk and butter. Cover and cook on high for another hour.





Slow %26amp; Tipsy Chicken


Ingredients:


1 tablespoon butter


8 chicken thighs


salt and pepper to taste


1 (10.75 ounce) can condensed cream of celery soup


1 (10.75 ounce) can condensed cream of mushroom soup


1 (5 ounce) jar pimento-stuffed green olives


1 (8 ounce) package sliced fresh mushrooms


1 1/4 cups Chablis wine


1 tablespoon all-purpose flour


Preparation:


Melt the butter in a large skillet over medium-high heat. Season the chicken with salt and pepper, and brown for 2 to 3 minutes each side. Place in a slow cooker.


In a saucepan over medium heat, blend the cream of mushroom soup and cream of celery soup. Pour over the chicken in the slow cooker, then add olives, mushrooms, wine, and flour. Cover, and cook on Low for 8 hours.





Guinness Beef Stew


Make sure to buy large chunks of stew meat. Trim meat of excess fat, as necessary, and cut into 11/2-inch pieces. Be gentle when stirring in the flour as the fork-tender beef will fall apart if stirred too aggressively.


Ingredients:


4 pounds boneless beef chuck stew meat


Table salt and ground black pepper


2 tablespoons vegetable oil


2 onions , chopped


4 cups low-sodium chicken broth


1 1/2 cups Guinness Draught


1 tablespoon light brown sugar


1 teaspoon dried thyme


1 ounce bittersweet chocolate , chopped


2 bay leaves


5 carrots , peeled and cut into 1-inch chunks


1 pound parsnips , peeled and cut into 1-inch chunks


1 1/2 pounds baby red potatoes , scrubbed


1/4 cup all-purpose flour


2 tablespoons minced fresh parsley leaves


Preparation:


Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef.


Add remaining 2 teaspoons oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.


Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaf. Serve. Serves 6 to 8


Note: You can prepare the part of the recipe the night before just to where the ingredients go into the slow cooker. Refrigerate the browned beef and the onion mixture in separate containers. In the morning, transfer the beef and the onion mixture to the slow cooker and proceed.Do you have a good slow cooker chili and or soup recipe?
6 hour Chili





Ingredients:





* 5 lb. ground beef


* 5 garlic cloves, minced


* 1 yellow onion, chopped


* 1 can (28 oz.) chopped tomatoes with


juices


* 6 to 8 Tbs. chili powder


* 2 tsp. dried oregano


* 1 tsp. ground cumin


* Salt and freshly ground pepper, to taste


* 1⁄3 cup cornmeal


* 2 cups unsalted beef stock


* Sour cream, chopped red onion, grated,


cheddar cheese and/or chopped fresh cilantro


for garnish





Directions:





In a large sauté pan over medium-high heat, brown half the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker. Repeat with the remaining beef.





Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to the slow cooker and stir to blend. Cover and cook for 6 hours according to the manufacturer's instructions.





Skim the fat off the surface of the chili. Ladle the chili into warmed bowls and garnish with sour cream, red onion, cheese and/or cilantro. Serves 8 to 10.





Chicken Stew in White Wine





Ingredients:





* 1/3 cup all-purpose flour


* Salt and freshly ground pepper, to taste


* 1 chicken, 3 to 4 lb., cut into 8 serving pieces


* 3 Tbs. extra-virgin olive oil


* 3 bacon slices, chopped


* 1 yellow onion, thinly sliced


* 8 oz. white button mushrooms, quartered


* 1 lb. red-skinned potatoes, cut into 1/2-inch


pieces


* 3 garlic cloves, crushed


* 4 fresh flat-leaf parsley sprigs


* 3 fresh thyme sprigs


* 1 bay leaf


* 1 1/2 cups chicken stock


* 1 1/2 cups white wine





Directions:





In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.





In a large sauté pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, potatoes, garlic, parsley, thyme, bay leaf and stock to the slow cooker and stir to combine.





Remove the sauté pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 5 hours according to the manufacturer?s instructions. Remove the bay leaf before serving. Spoon the stew into bowls and serve immediately. Serves 4.
Allrecipes has more than 470 trusted slow cooker main dish recipes complete with ratings
Well, it's not soup or chili, but this recipe is always delicious! Very thick %26amp; hearty %26amp; comforting on a cold, rainy day!





Crock Pot Beef Stew





2 lbs. Stew meat (cut into 1” cubes)


1 bay leaf


¼ c. flour


1 small can tomato paste


½ tsp. salt


4 carrots (sliced)


½ tsp. pepper


3 potatoes (diced)


1 ½ c. beef broth


1 onion (chopped)


1 tsp. Worchestershire sauce


1 stalk celery (chopped)


1 clove garlic (minced) *OPTIONAL: frozen peas








Put meat in Crock Pot. Mix flour, salt %26amp; pepper together %26amp; pour over


meat; stir to coat meat with flour. Stir in tomato paste. Add


remaining ingredients (*except peas) %26amp; stir to mix well. Cover; cook on low 10-12 hours or on high 4-6 hours. Stir thoroughly before


serving.





*Cook frozen peas according to directions %26amp; add just before serving.
What a great idea. This site has some wonderful chili recipes, including some crock pot chilies.


http://www.chili-everyway.com/Crockpot-c…





They are all yummy.





They also have a section on chili soups. Even thought they are not crock pot recipes I have made them in the crock pot for ease.


http://www.chili-everyway.com/homemade-s…


These homemade soup recipes are delicious.





And of course you should also have cornbread if you are having chili. They have a couple of great cornbread recipes.


http://www.chili-everyway.com/cornbread-…





I love the sweet cornbread recipe the best.





Enjoy! p.s. I freeze the leftovers for another rainy day